100g (3 ½oz) desiccated coconut, plus extra to scatter
175g (6oz) plain chocolate (we used Divine 70%), finely chopped
Directions
Step 1
Line 20.5cm (8in) square tin with 3 layers of clingfilm (leaving overhang). In a large bowl whisk coconut milk and sugar until sugar dissolves. Stir in desiccated coconut then pour into prepared tin. Freeze until solid, about 4hr.
Step 2
Once frozen solid, remove from freezer for 10-15min to soften slightly. Lift out of tin, peel off clingfilm and cut into 10 bars (each about 4x10cm/11/2 x 4in). Arrange bars on a baking tray lined with baking parchment. Refreeze to firm up.
Step 3
Meanwhile gently melt chocolate in a heatproof bowl set over a pan of simmering water. Set aside to cool for 5min. Working one at a time (as the chocolate sets quickly), spoon chocolate over a bar, then spread to cover top. Scatter over desiccated coconut. Repeat with remaining chocolate, bars and coconut.
Step 4
Wrap ends with baking parchment secured with string, if you like, and serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
